Lecture - 13

Lecture - 13 - September is National Food Safety Education...

Info iconThis preview shows pages 1–5. Sign up to view the full content.

View Full Document Right Arrow Icon
1 Food Safety II Intoxications National Food Safety Education Month® September is Immuno-compromised ? • Immune system is not functioning normally • Examples – Elderly – Transplant patients – Cancer patients – AIDS patients – Pregnant women Toxicants in Foods “All substances are poisons; there is none that is not a poison. The right dose differentiates a poison from a remedy” PARACELSUS (A physician/alchemist, 1493 to 1541) "the dose makes the poison"
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
2 Toxicant vs. Nutrient • Toxicant – A substance that when ingested in high levels, produces harmful actions on biological mechanisms • Nutrient – A substance that when not ingested in sufficient amounts, produces harmful actions on biological mechanisms A Measure of Toxic Hazards • LD 50 – Statistical value that represents an estimation of the dose required to produce death in 50% of organisms tested – The lower the LD 50 , the more potent the toxin Rating Toxins A taste (less than 7 drops) < 5 Supertoxic 7 drops to 1 tsp 5 – 50 Extremely Toxic 1 tsp to 1 ounce 50 – 500 Very Toxic 1 ounce to 1 pint 500 – 5000 Moderately Toxic 1 pint to 1 quart 5000 – 15000 Slightly Toxic More than 1 quart > 15000 Practically Nontoxic Needed to kill an ave Adult Dose (mg/kg = ppm) Toxicity Rating Bacterial Foodborne Intoxications
Background image of page 2
3 Bacillus cereus • 1948 – First recognized as causing Diarrhea • 1968 – First recognized as causing Vomiting • Named cereus due to its frequent relationship with cereal crops • Forms Spores 24 Hour Flu • Diarrheal (6-15 hr) – Caused from toxin released by cells in the small intestines – Symptoms usually last less than 24 hours – Common in North America and Europe – large protein • Vomit (0.5 to 6hr) – Caused from toxin produced in food and ingested – Symptoms usually last less than 24 hours – Common in Asia – heat-stable, small protein Common Sources, Outbreaks • Inadequately cooked foods • Foods of plant origin • Meat, eggs, dairy products, sauces, rice, pasta • Found commonly in the soil • 1948 – Diarrheal outbreak in Norway from contaminated vanilla sauce • 1968 – Vomit outbreak in England • Recent outbreaks include – Milk - Rice • Under reported due to mild symptoms Prevention • Proper storage of foods following heat treatment – Rapid cooling
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
4 Clostridium botulinum • Late 1800’s – Recognized as a foodborn disease • 1976 – First case of infant botulism • Late 1990’s – Botox • Name botulinum for Sausage • One of the most potent toxins in the world – 1 ! g (1 millionth of a gram) can kill an adult human What is botulism? • Botulism is a rare but serious paralytic illness caused
Background image of page 4
Image of page 5
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 12

Lecture - 13 - September is National Food Safety Education...

This preview shows document pages 1 - 5. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online